Sun Dried Tomato & Caper Tapenade
Author: Nicole
Ingredients
  • 6 ounces (about 2 cups) chopped sun dried tomatoes (not packed in oil)
  • 2 cloves of garlic
  • 3 ounces of capers, drained
  • 2-3 tablespoons extra-virgin olive oil
  • tomato paste (if needed)
  • Serve with: baguette or bruschetta slices
Instructions
  1. Chop sun dried tomatoes and soak in boiling water for 15 minutes, or until soft. Drain water, but reserve a portion of the water.
  2. Using a food processor, purée the sundried tomatoes and garlic.
  3. While the motor is running, add the olive oil and some of the reserved liquid until you have reached a smooth consistency.
  4. Add some tomato paste if needed to reach the perfect consistency (should be a bit chunky).
  5. Add the capers, salt and pepper and mix well.
  6. Store in refrigerator a few hours so the flavors can blend together, and bring to room temperature before serving.
Notes
This recipe keeps for about a week.
Recipe by Riegl Palate at https://www.rieglpalate.com/sun-dried-tomato-caper-tapenade/